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I promised to share a couple of the recipes that were in the cookbook I mentioned on Monday.  I've decided on Gingerbread Muffins (I love muffins and ginger) and Spicy Peanuts.

Gingerbread Muffins

Ingredients:

¾ C butter or margarine
½ C sugar
2 eggs
½ C buttermilk AND molasses
2 C flour
1 tsp salt AND ground ginger
¾ tsp soda AND ground nutmeg
1/8 tsp ground allspice
¾ C chopped dates
½ C chopped black walnuts (or nuts of your choice)

Pre-heat oven to 350 and prepare 1 12 cup muffin tin.
Cream butter and sugar until fluffy. Add eggs 1 at a time.  Stir in milk/molasses.  Combine the dry ingredients and add to creamed mixture just until moistened.  Fold in dates/nuts.  Distribute evenly and bake 20-25 minutes.  Cool 5 minutes before removing from pan.  Makes 1 dozen

SPICY PEANUTS

Ingredients:

3 tbsps olive oil
1 tbsp dried/crushed red pepper flakes
1 12-1/2 oz can Spanish peanuts
1 12 oz can salted peanuts
4 garlic cloves, minced
1 tsp chili powder
¼ tsp salt.

In heavy skillet, heat oil and pepper flakes over medium heat for 1 min.. Add nuts and garlic.  Cook and stir for 3-5 minutes or until lightly browned.  Drain on paper towels.  Transfer to a large bowl, sprinkle with chili and salt.  Toss to coat.  Cool completely and store in airtight container.  Makes 4-1/2 Cups.

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